Cheesy Sausage And Sage Stuffing Recipes

SAUSAGE, SAGE & ONION STUFFING

Steps:

• Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly.
• Cool, then mix with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs and seasoning.
• Use to stuff the neck end of the bird, then roll any leftovers into balls. Or, pack the whole mixture into a 1kg loaf tin and top with extra sage leaves.
• Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.

EASIEST SAUSAGE STUFFING

Steps:

• Combine sausage, celery, and onion in a skillet over medium heat. Cook, stirring frequently, until sausage is browned and crumbled, 5 to 7 minutes. Transfer cooked mixture to a plate lined with paper towels to soak up excess oil.
• Pour water into a large saucepan and bring to a boil. Stir in butter until melted. Add stuffing mix, cover, and remove from heat. Let stand 5 minutes. Add cooked sausage mixture and stir to combine.

FETTUCCINE WITH SAUSAGE AND FRIED SAGE

Steps:

• Bring four quarts of water to a boil for the fettuccine.
• Fry the sage leaves in the olive oil in a skillet until they are crisp. Drain them on paper towels, leaving the oil in the skillet.
• Chop the sausages in chunks and sauté them in the oil until the pieces are browned, adding the garlic toward the end so that it gets golden but not burned. Remove the sausage from the pan and set aside. Meanwhile, cook fettuccine until al dente.
• Pour off the fat from the skillet (preserving the garlic) and add the cream. Bring it to a boil, scrape up cooking juices and return the sausage to heat through. Season with salt and pepper, to taste.
• Drain the pasta and put it in a heated serving bowl. Pour the sauce on top. Toss and sprinkle with sage leaves. Serve with Parmesan passed separately at the table.

BEST SAUSAGE STUFFING

Steps:

• Place sausage in a large, deep skillet; cook over medium-high heat until evenly brown, about 10 minutes. Remove sausage from the skillet and let drain on paper towels. Combine melted margarine with the sausage drippings until there is 1 cup of drippings and margarine combined.
• Cook and stir onion and celery in the margarine-dripping mixture in the same skillet over medium heat until onion is tender but not browned, about 10 minutes . Stir in about 1/3 of the bread cubes. Pour onion mixture into a large bowl and stir in remaining bread cubes, sausage, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well. This stuffing is ready for baking.

COUNTRY-SAUSAGE AND SAGE DRESSING

Steps:

• Preheat the oven to 350 degrees.
• Cut the untrimmed bread into one-inch cubes. There should be about 21 cups.
• Heat the oil in a skillet and add the sausage patties. Cook, turning the pieces often, about eight minutes or until cooked through and browned on both sides. Remove the patties and pour off almost all the fat from the skillet. Cut the patties into bite-size pieces.
• Heat the skillet and add the onion and celery. Cook, stirring, about three minutes, then add the apples. Cook, stirring, about three minutes longer. Stir in the sage.
• To a large bowl, add the cubed bread, sausage pieces, the apple and sage mixture, the beaten eggs, chicken broth, salt and pepper to taste. Blend well, tossing gently to moisten without making the mixture mushy.
• Use two tablespoons of the butter to grease a pan measuring about 18 by 12 by 2 1/2 inches. Pour the dressing into the pan and smooth it over. Dot with the remaining four tablespoons of butter. Place in the oven and bake one hour.

SAGE & SAUSAGE STUFFING

Steps:

• Saute meats in large frying pan. While that is cooking, cube the bread (leave the crusts on).
• Dump bread cubes into a large bowl. When meat is cooked through, dump into a colander to rinse and drain; then add to the bread cubes, toss lightly.
• In same frying pan, add a dab of butter and saute the mushrooms. When they begin to get limp and juicy, dump into bowl with meat-bread mixture. Toss lightly.
• In frying pan, with another dab of butter, saute onion and celery. When onion is transparent either dump into bowl and toss OR dump into blender jar along with 1/4-1/2 cup melted butter and swirl into fine-ness. (This is for the kids who don't like to see chunks of "yukkies" as my son complains!), THEN pour over bread cube mixture and mix inches.
• Sprinkle herbs over the top, and toss again.
• Depending on how "juicy" you like your stuffing/dressing, melt another 1/2 cup of butter and drizzle over and stir.
• This is used for stuffing turkey, goose or chicken.
• Dressing can be baked in a greased, covered casserole dish at 325-350°F for 30-40 minutes.
• OPTIONAL ADD-INs: Try one or two of the following suggestions: 1-2 small cans sliced (minced) water chestnuts, 1/2 - 1 cup green olives, 1 cup chopped toasted nuts (walnuts are great!). Try a 1/4-1/2 cup cornmeal for an entirely different flavor.
• SUBSTITUTE: 1-2 small cans of drained mushroom stems and pieces instead of the fresh ones. Other herbs and LOTS of pepper are great too. Try a combination of wholewheat and white bread.
• LEFTOVERS: Reheat in the oven or microwave; keep pan covered unless you like it a bit drier. Use as a bread-like crust for Turkey Divan (with broccoli spears, turkey pieces, grated cheese and cream-of-mushroom soup over the top--baked).

CHEESY EGG & SAUSAGE STUFFING BAKE

Steps:

• Heat oven to 350°F.
• Brown sausage in skillet; drain.
• Whisk eggs and milk in large bowl until blended. Add sausage and remaining ingredients; mix well.
• Pour into 13x9-inch pan sprayed with cooking spray.
• Bake 45 to 50 min. or until center is set.